TEMPEH MASSAMAN CURRY

Ingredients

• Tempeh

  300g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  420g

• Potato

  Flesh and skin, raw

  6 Potato small or 1.02kg

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Bay leaf

  Spices

  2g

• Cardamom

  Spices

  1 tsp, ground or 2g

• Peanuts

  Spanish, raw

  1 cup or 146g

• Swanson Broth, Certified Organic Vegetable Broth

  1 cup or 235g

• Curry paste

  4 tbsp or 60g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Green Chillies

  Fresh, Raw - Tesco

  1 chilli or 17g

• Ginger

  Spices, ground

  4g

• Garlic

  Raw

  4 clove or 12g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Cardamom

  Spices

  1 tsp, ground or 2g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Cloves

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• White rice

  Long-grain, regular, raw, unenriched

  1 cup or 185g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Green Chillies

  Fresh, Raw - Tesco

  1 chilli or 17g

Directions

1. Add all curry paste ingredients into a blender and blitz well until a paste-like consistency.
2. Heat a large saucepan with a little oil and cook the paste for 3 minutes and then add the coconut milk, stock, bay leaves, cinnamon stick, cardamom pods, peanuts and potatoes.
3. Keep on medium heat until potatoes have cooked through.
4. Serve with rice and garnish with plenty of coriander and chillies. For dipping and crunch also serve with poppadoms!
5. https://plantproof.com/tempeh-massaman-curry/